Butternut Apple Soup with Swiss Cheese
Topped with melted cheese, this creamy and delicious soup is an ideal antidote to a blustery day. Serve it as a light main course, accompanied by a green salad and whole-grain bread or as a starter to a more substantial meal.
- 1 TBSP olive oil
- 2 onions, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 2 tsp dried rosemary, crumbled (or 1 TBSP chopped fresh rosemary leaves)
- ½ tsp cracked black peppercorns
- 5 cups chicken or vegetable broth
- 1 butternut squash, peeled and cut into 1-inch cubes (about 2 ½ lbs)
- 2 tart apples, such as Granny Smith, cored, peeled and coarsely chopped
- Salt, optional
- 4 oz Swiss cheese (or vegan alternative) (use 1 cup of pre-shredded cheese)
- ½ cup finely chopped walnuts, optional
- In a large saucepan or stockpot, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute.
- Add broth, squash, apples, and bring to a boil. Cover, reduce heat to low and simmer until squash is tender, about 35 minutes.
- Preheat broiler.
- Place a strainer over a large bowl and strain soup. Transfer solids to a food processor work bowl fitted with metal blade and add 1 cup of the liquid. Puree until smooth.
- Return pureed solids to sauce pan and stir in remaining liquid. Season to taste with salt, if using.
- In clean work bowl fitted with shredding blade, shred cheese. Ladle soup into ovenproof bowls.
- Sprinkle with cheese and broil until cheese is melted, about 2 minutes. (You can do this in a microwave oven, in batches, on HIGH – about 1 minute per batch).
- Sprinkle with walnuts, if using. Serve
- © 2010 George Geary and Judith Finlayson, from 650 Best Food Processor Recipes
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